Caramelized Banana Protein Pudding

This Caramelized Banana Protein Pudding is rich and indulgent, but healthy too. It’s vegan, gluten-free and paleo-friendly. I hope you enjoy it as much as we do.

You know what I love? Healthy treats. Yes, foods that are both indulgent and healthy do exist.

A few weeks ago I shared one of my favourite healthy treats — Pumpkin Spice Paleo Pudding. After I shared it, I got lots of messages from people telling me how much they enjoyed it, so I decided to create another chia-based pudding recipe.

This Caramelized Banana Protein Pudding is what I came up with. It’s made with simple, wholesome ingredients:

Bananas and just a touch of pure maple syrup sweeten this recipe naturally

Healthy fats from the coconut milk give this pudding its rich and creamy texture.

When I’m playing around with new recipes, I usually make small batches because I end up having to tweak them a few times before share them. I got lucky with this one though. Trial number one turned out pretty fricken awesome, I must say.

My husband agreed. He literally crushed the entire batch in one day.

The following day, I doubled the recipe haha…

There’s one trick to this recipe: the bananas. I caramelize them by pan-frying them in a bit of coconut oil to boost the flavour and sweetness.

I also make the pudding base a day ahead because it allows the chia seeds time to thicken and create that rich pudding texture.

(BTW if you want to create your own chia-pudding flavours, make this pudding base and then vary flavours using different fruits and/or spices.)

To make the pudding base, combine almond milk, coconut milk, chia seeds, maple syrup and vanilla extract in a 1-litre mason jar. (See full recipe below for measurements.) Shake it well and then refrigerate it overnight.

I make the base the day before because Matt usually wants to eat some as soon as it comes out of the blender. But you don’t have to let the base sit overnight. Instead, you can just add all of the ingredients to the blender, portion it out, and then let the finished pudding set overnight before serving.

I use 250-ml mason jars to portion and store my protein puddings but any airtight container will work.

So… try this Caramelized Banana Protein Pudding and let me know what you think. I hope you enjoy it as much as we do because healthy food should be delicious too!

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If you don't make the pudding base the day before, combine all of the ingredients in a blender, portion it into the jars, and refrigerate overnight before serving.

I use Vega Sport protein powder because I have dairy allergy and can't use whey protein. Whey protein will work with this recipe as well, but you may need to tweak the liquid content a bit to find the right texture.

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